Anti Inflammatory Quick Refrigerator Dill Pickles

Total time24 hr 20 min

Prep time15 min

Cook time5 min

Anti Inflammatory Quick Refrigerator Dill Pickles

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Ingredients

8 servings

2 lbs pickling cucumbers (about 8–10 small)
4 cloves garlic, peeled and smashed
1 bunch fresh dill (about 6–8 sprigs)
1 tsp black peppercorns
1 tsp mustard seeds
½ tsp red pepper flakes (optional)

For the brine

1 ½ cups distilled white vinegar
Heinz All Natural Distilled White Vinegar with 5% Acidity Bottle - 32 Fl. Oz.Heinz All Natural Distilled White Vinegar Heinz White Vinegar Spectrum Organic Distilled White Vinegar, 32 fl oz Simple Truth Organic Distilled White Vinegar
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1 ½ cups water
1 tbsp kosher salt
1 tsp granulated sugar
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.5 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.

Instructions

1
Trim 1/8 inch off the blossom end (the end opposite the stem) of each cucumber — this removes enzymes that can soften the pickles. Cut the cucumbers lengthwise into quarters to make spears, or slice into 1/4-inch rounds if you prefer chips.
2
Divide the garlic, dill sprigs, black peppercorns, mustard seeds, and red pepper flakes (if using) evenly between two clean wide-mouth quart mason jars. Pack the cucumber spears in vertically, fitting them snugly.

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